Dinner

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Recipes of all Nations

By Countess Morphy

Published 1935

  • About
  • Clear soup, with either pieces of chicken, mushrooms, bamboo shoots, watercress, spinach, etc.
  • Raw fish, with grated horse-radish mixed with Shoyu
  • Lobster, with lettuce and cucumber salad
  • Hot fish (mackerel, bream, etc.)
  • Sómen (Japanese noodles, served cold)
  • Misoshiru and rice
  • Fruit
The following is the menu of a special dinner which the manager of the Hidone-Ya Restaurants has kindly given me:
  • Kuchitori (hors-d’œuvre)
  • Clear soups
  • Sashimi (raw fish)
  • Boiled fish (any seasonable fish can be used)
  • Grilled fish
  • Fish in vinegar with salad
  • Misoshiru
  • Rice
  • Pickle
  • Fruit